The Bailliage’s much awaited Grand Chapitre weekend saw a flurry of activity in gourmet dining circles in the city of Bengaluru. On the Thursday the National Final of the Jeunes Chefs Rôtisseurs Competition was held (Ed. see separate report)

On the Friday at The Leela Palace with its grand function rooms the gale evening saw the tradition and formal grandeur of the Induction Ceremony followed by the delights of a stunning dinner.

Thirty new members: 14 Professional and 16 Non-professional were inducted by Prasobsook ‘Joe’ Thawilvejjakul, Member of the Conseil Magistral from Thailand, who had flown in from Bangkok for the occasion to represent President Atallah.

Glamour and elegance accented the gala dinner: tuxedos and Indian formal bandhgalas were sported by the men, long gowns and rich silk sarees by the ladies. The evening opened with a champagne and single malt reception – the whisky was the award-winning Paul John Single malt whisky.

Organised for 72 guests with precision and the highest degree of professionalism by The Leela Palace’s General Manager and its Executive Assistant Manager, Confrères Kunal Chauhan and Jameson Solomon, the dinner saw a stunning menu where the food delighted the eye and palate. The Leela’s Executive Chef Mir Zafar Ali and his brigade excelled themselves. Wine pairings also held the attention.

MENU

Duo of scallop and crab
Dr Burklin Wolf Riesling 2015 - Germany

Fregole sarda with tomato essence
artichoke, toasted almonds, barberries, feta, Genovese basil
Stag’s Leap Sauvignon Blanc 2014 - USA

Portobello and truffle custard
aged Parmesan, hazelnut, cauliflower, linseed crisp
Barbaresco, Marchesi di Barolo 2013 - Italy

French guinea fowl pot roast
Rupert & Rothschild Classique 2013 - South Africa

The glorious repast concluded with a 20 feet long dessert “grazing table” greeting the diners as they stepped out of the main ballroom. An array of gourmet coffees by Marc’s Coffees accompanied the dessert, along with single malts, XO Cognac and handmade chocolates.

In every sense of the term the grand finale of the weekend was a light and breezy one. After two high-activity events, the “Sparkling Sundowner” evening on Sunday 30th on the 18th floor terraces of the Shangri-La set just the right mood to draw things to a close.

The theme (light, white and chic), saw members dressed in light summery shades of whites and pastels. Chandon India’s Brut created a sparkling mood. Executive Chef Maître Rôtisseur Anurudh Khanna and his capable team offered a visually tasteful spread of sushi and light canapés, fresh handmade ravioli, a carving station of fresh Norwegian salmon and a colourful dessert selection.

Light music played in the background as the sun set over the city … and at the same time on a wonderful, memorable weekend. Everyone agreed that the Grand Chapitre weekend had been a special one in their programme of fine dining with the Bailliage of India.

Ruma Singh
Chargée de Presse